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Spring Roll Chalet

101 - 600 6 Avenue SW Calgary AB T2P 0S5 · Food - General

Official record from Alberta →

Inspection summary

Spring Roll Chalet has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on May 7, 2026, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on May 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on May 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on May 7, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on May 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on food contact surfaces with no sanitizer residue detected in them.- The cleaning clothes were removed and replaced with new ones.Ensure cleaning cloths are submerged in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Three raw shelled eggs were observed to be left out on a preparation table, temperature measured 26.3 degrees Celsius. - Operator discarded the 3 raw eggs were discarded.Ensure to store shell eggs at 7 degrees Celsius or less.2. The internal temperatures of perishable food items in the preparation cooler and stainless-steel upright cooler measured between 11.7 and 13.8 degrees Celsius.- The temperature gauge was adjusted during the inspection. All perishable foods under refrigeration must always be stored at a temperature of 4C or less. Ensure to monitor all cooler temperatures and service if the temperature cannot be maintained at 4 degrees Celsius or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An empty can of Coca-Cola was observed in the handwashing sink located in the front preparation area at the time of inspection.- Do not pour/dump food into the handwashing sink. Ensure handwashing sinks are clean, clear and accessible at all times during operation to facilitate hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding violation**- May 7, 2026: Including the ceiling tiles, light covers, the top of a food shelving unit and the exhaust ventilation hood.- Please clean the indicated areas and ensure to maintain in a sanitary manner.April 1, 2025An accumulation of dust was observed around the ceiling air vents in the kitchen. Please clean the indicated areas.
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Slied raw beef was observed stored on the top shelf in the stainless-steel upright cooler in the kitchen. Please store raw meat on the bottom of the cooler to prevent cross-contamination of drippings coming in contact with foods stored below.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops for dry bulk ingredients. Please ensure all scoops are equipped with a handle and stored in a clean and sanitary manner that does not contribute to cross-contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of dust was observed around the ceiling air vents in the kitchen. Please clean the indicated areas.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tube of frozen ground meat was observed on the counter at the time of the inspection. The meat was placed in the cooler to thaw properly at the time of the inspection. Please ensure meat is thawed safely by using one of the following methods:- in the cooler- under cold running water- as part of the cooking process - in the microwave *must use immediately after thawing
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bucket of bean sprouts were sitting on the counter with no temperature control at the time of the inspection. The bean sprouts were placed in the cooler at the time of the inspection. Please ensure bean sprouts are stored either in the cooler or in an ice bath at all times to reduce the risk of bacterial growth and foodborne illness.

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